Fusion Korma Chicken With Coriander, Feta And Yams

1. 1

   slice mushrooms, whack your (chicken) breast with a rolling pin to slim them down and then cut up in inch thick cubes

2. 2

   make thick slices out of yams (keep skin on!)

3. 3

   spread out on baking dish (pyrex for instance) and lightly cover with oil. add salt/pepper, herbs (rosemary, thyme, etc), laurel leafs, and onion powder if you have

4. 4

   put in the oven to 350 for an hour or until cooked through

5. 5

   meanwhile, heat olive oil and butter in a pan until butter foams, cook the mushrooms for 4-5 minutes or until browned

6. 6

   throw in the chicken, let each side of the chicken cubes lightly cook, until slightly brown

7. 7

   add the Korma paste and at least 1/2 can of coconut milk (depending on the thickness of the sauce you want)

8. 8

   Leave to cook on low-medium heat, covered for a good 30 minutes

9. 9

   Take lid off and increase the heat for 5-10 to thicken the sauce

10. 10

    Chop up coriander and crumble feta to put on top the chicken when serving. Serve with a portion of your grilled yam slices

* Per serving · 4 servings · Values may vary.

No additional tips available.